With the recent launch of the Impossible Burger at BareBurger, a popular organic burger chain, Impossible Foods has taken another massive step towards mainstreaming their revolutionary plant-based beef burgers. After making history last month by landing at a pair of lauded New York City restaurants, including the Michelin-starred Public, it in short order debuted at the fast-casual BareBurger on March 1st.
Previously restricted to mostly high-end restaurants, this latest move marked the burger's break into an actual restaurant chain, edging it ever closer to mainstream status. Though initially only available through their flagship restaurant at LaGuardia Place, BareBurger plans to release it in all of their 43 locations as Impossible Foods continues to increase production.
Made from plant proteins and fats, the Impossible Burger is a groundbreaking product that recreates the look, taste, and texture of beef, but uses significantly less land, water, and energy than animal farming. It's received over $150 million in major investments from such figures as Bill Gates, La-Ki Shing and Khosla Ventures.
And they're just just getting started: Beginning March 23rd, Impossible's meat revolution will continue as it launches at three new California restaurants: Oakland's KronnerBurger , Public House in San Francisco's AT&T Park, and Vina Enoteca in Palo Alto. Soon after that news came the announcement they will soon scale up to producing 4 million burgers each month, thanks to a new and improved production plant.
The age of new, more intelligent food is dawning, and as this wondrous product introduces more consumers to the idea of eating better meat, the future of food is well on its way to the present.